Egg Noodles With Peas And Parmesan
serves 2-4
In the world of pasta sauces, it's hard to think of an easier and more universally appealing sauce than butter. Peas and parmesan are a great combination of sweet and salty.
1/2 pound egg noodles
3 tablespoons unsalted butter
1 (10-ounce) package frozen peas, thawed
1/4 teaspoon red pepper flakes
1/4 cup grated parmesan
prep: 10 minutes
total: 15 minutes
large pot
saucepan
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the egg noodles and cook, stirring occasionally, until tender, about 8 minutes.
2. Melt the butter in a sauté pan over medium heat. When the foam subsides, add the peas. Cook 1-2 minutes, until peas are tender and heated through. Add the red pepper flakes and a light sprinkling of salt and pepper.
3. When the pasta is done, drain and add it to the butter and peas. Toss to coat. Stir in the parmesan and serve.
